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Channel 10 newsreader admits to driving while four times over the legal limit

<p>Natasha Exelby, a well-known journalist and former Channel 10 newsreader, recently found herself in the spotlight for an entirely different reason than her on-air mishap in 2017.</p> <p>On a fateful day last June, she was involved in a drink driving incident in Toorak, Melbourne. This incident marked a low point in her life, but it also sheds light on the profound impact of mental health struggles and the road to recovery.</p> <p>Exelby, 34, appeared before the Melbourne Magistrates' Court and made a candid admission: she had driven while suspended and under the influence of alcohol, registering a blood alcohol concentration of .220, over four times the legal limit. She narrowly escaped conviction but didn't escape the consequences of her actions.</p> <p>In her statement to the <a href="https://www.heraldsun.com.au/truecrimeaustralia/police-courts-victoria/journalist-natasha-exelby-busted-drink-driving-after-crashing-into-parked-car-while-four-times-over-legal-limit/news-story/f710cdbc849622fb4e298b61c049c1f3" target="_blank" rel="noopener">Herald Sun</a>, Exelby took full responsibility for her actions, citing her ongoing battle with major depression and post-traumatic stress disorder. She courageously acknowledged her struggles and the role they played in her regrettable choices that day.</p> <p>"It's no secret that I've suffered from major depression and post-traumatic stress disorder for many years," she said. "At the time of the incident, I was going through a very dark period with multiple medication changes. Never in my life did I think I would be capable of what happened but regardless of my mental health, my actions were shocking beyond words and I take full responsibility."</p> <p>Her journey towards this dark moment was marked by openness about her mental health. In September 2022, she appeared on Studio 10, where she revealed the depths of her internal battles. She discussed experiencing episodes of inexplicable crying, a common symptom of depression. This revelation was crucial in the context of R U OK? Day, emphasizing the importance of checking on the well-being of those around us.</p> <p>Natasha's admission serves as a stark reminder that mental health issues are every bit as valid as physical ailments. She compared her experience with depression to "drowning" and disclosed that she had been on medication and in therapy for major depression for years. Her message is clear: it's okay to seek help when battling these internal demons, and recovery is possible, even if it's a long and winding road.</p> <p>Exelby's struggle with mental health is by no means a recent development. She revealed that she had been dealing with major depression since the age of 15, highlighting the enduring nature of the condition. Her story is an inspiration for others who are going through similar challenges, proving that there is light at the end of the tunnel, even when it feels like the journey will never end.</p> <p>Before her battle with depression and her recent legal troubles, Exelby made headlines in 2017 for an <a href="https://www.news.com.au/entertainment/tv/flashback/one-year-later-why-natasha-exelby-isnt-haunted-by-abc-blooper/news-story/24398919d522c0029e6d7963f165897d" target="_blank" rel="noopener">on-air gaffe</a> during an ABC news broadcast. Despite the initial shock, she took the incident in stride, even finding humour in it and acknowledging the role that social media and celebrities like Russell Crowe played in making the video go viral. It was a moment of resilience and self-awareness that foreshadowed her future ability to face her own mental health struggles.</p> <p>Exelby's open honesty, her admission of her mistakes and her ongoing battle with mental health challenges is a reminder that anyone can face difficulties, regardless of their public persona. By sharing her experiences, Exelby is contributing to the ongoing conversation about mental health, helping to break down the stigma that often surrounds it.</p> <p><em>Images: Instagram</em></p>

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Woman charged after NT Chief Minister hit in the face with crepe

<p>A 56-year-old woman is facing charges in connection with an alleged assault on Northern Territory Chief Minister Natasha Fyles, following an incident that occurred in her local electorate.</p> <p>The incident unfolded at Nightcliff Markets in Darwin at approximately 11:40am on Sunday September 24.</p> <p>According to law enforcement authorities, a member of the public reportedly thrust a crepe covered in cream into Fyles' face during the incident.</p> <p>Police confirmed on Monday morning September 25 that a 56-year-old woman has been charged with aggravated assault in relation to the incident. The accused has been granted bail and is scheduled to appear in court on October 10.</p> <p>It has since come to light that Chief Minister Fyles is a regular visitor to the Nightcliff Markets, often attending on Sundays. Nightcliff Markets manager, Ross Dudgeon, <a href="https://www.9news.com.au/national/northern-territory-news-chief-minister-natasha-fyles-allegedly-assaulted-at-nightcliff-markets/122ad004-153f-48e6-85d2-5cf66261dc0a" target="_blank" rel="noopener">spoke highly of her to 9News</a>, describing her as approachable and friendly.</p> <p>Dudgeon recounted that one of the stallholders had witnessed the incident, stating, "I had a report from one of the stallholders that they saw a woman pour something over Natasha Fyles' head."</p> <p>He mentioned that the incident occurred shortly after Ms Fyles had participated in an event celebrating the 10th anniversary of the Bendigo Bank.</p> <p>Dudgeon emphasised the friendly and welcoming atmosphere of the market, where Ms Fyles often enjoyed breakfast or a smoothie with her family on Sunday mornings. He has overseen the market for two decades, and said that it has always been community-oriented in nature.</p> <p>Darwin Lord Mayor Kon Vatskalis was also present at the event with Ms Fyles but had departed before the alleged assault took place. Reacting to the incident, Mayor Vatskalis expressed his shock, describing it as "disgusting". He further remarked that, in his 30 years in Darwin, he had never witnessed anything of this nature.</p> <p>"I just saw the very confronting video and I think this is disgusting," he said. "I have never seen anything like that in Darwin in the 30 years I've been here."</p> <p>This incident follows a previous incident in May of this year, during which Ms Fyles was reportedly followed and harassed by anti-fracking protesters while participating in a running competition in Central Australia.</p> <p><em>Images: 9News / Tiktok</em></p>

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“It’s the court of public opinion”: Sarah Ferguson condemns Phillip Schofield backlash

<p dir="ltr">Sarah Ferguson has spoken out against the wave of judgement directed at former This Morning presenter Phillip Schofield and the relationship scandal that swept the world. </p> <p dir="ltr">The 63-year-old Duchess of York was chatting to businesswoman Sarah Jane Thomson on her podcast, <em>Tea Talks</em>, when conversation turned to Schofield, and his controversial affair with a man - and co-worker - 30 years younger than him. </p> <p dir="ltr">When news of the affair broke, Schofield stepped down from his 20 year position as the face of This Morning. He later confessed to the Daily Mail that he had lied about the relationship, and <a href="https://www.oversixty.com.au/news/news/i-will-die-sorry-phillip-schofield-breaks-his-silence-on-his-career-ending-affair">informed <em>The Sun </em>that he was “not a groomer”</a>, despite public opinion.</p> <p dir="ltr">Criticism for the disgraced host flooded social media in the wake of the whole ordeal, with the story and its related rumours splashed across publications worldwide, and it was the backlash that Ferguson wanted to address, namely the idea of ‘cancel culture’ at the centre of it all. </p> <p dir="ltr">Thomson prompted the discussion by comparing social media’s take to a “huge game of Chinese whispers”, to which Ferguson responded that “it’s like the court of public opinion.”</p> <p dir="ltr">“And then [that can lead to] massive bullying to the point of extermination of a soul,” she added. “I don’t believe that anybody has that right to judge and exterminate a person’s own beliefs.”</p> <p dir="ltr">From there, Ferguson encouraged listeners not to leap to assumptions, as “we all have failings”. She asked that everyone instead take a moment “or make a cup of tea before you judge another human being without knowing all the facts”. </p> <p dir="ltr">“We don’t know the facts,” she pointed out. “We certainly don’t know what people get up to.”</p> <p dir="ltr">Thomson had her own thoughts to share on the matter, noting that “the problem is, when you’re in the public eye, any failing you make is there to be talked about, and the rest of us don’t have that. </p> <p dir="ltr">“We don't have that deep examining of where we've gone wrong, and then it's reflected over and over and over.”</p> <p dir="ltr">And while the two had made their point, Ferguson took a moment to discuss a - in her opinion “spot on” - article by Jeremy Clarkson for the<em> Sunday Times</em>, in which he wrote about the public’s race to condemn Schofield.</p> <p dir="ltr">“I’ve never seen a witch-hunt like it,” he said, “and what baffles me most of all is that, as things stand, no crime has been committed. I don’t know him at all well and have no skin in the game, but it seems to me he is only guilty of being what he said he was: gay.”</p> <p dir="ltr">In the article, Clarkson went on to note that the age gap between Schofield and his partner in the affair was receiving a different degree of attention to heterosexual stars in similar relationship situations - from the likes of Leonardo DiCaprio, who frequently dates women significantly younger than himself, and Al Pacino’s 54-year age gap with his pregnant partner.</p> <p dir="ltr">“Phil is no longer the genial host of some morning-time televisual cappuccino froth,” Clarkson surmised. “According to the people's court of social media, he's like his brother, a nonce.”</p> <p dir="ltr"><em>Images: Getty</em></p> <p> </p>

Relationships

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"I will die sorry": Phillip Schofield breaks his silence on his career-ending affair

<p>Former <em>This Morning </em>host Phillip Schofield has broken his silence over his affair with a colleague 30 years his junior in an interview with <em>The Sun</em>. </p> <p>And while the disgraced British television star shared that he had been left feeling “utterly broken and ashamed” over the whole ordeal, he stressed that any rumours of grooming were not true. </p> <p>“I did not,” he told the publication, after a week of the social media rumour mill running riot. “I did not [groom him].”</p> <p>“I know the photos of us circulating on Twitter look shocking, but I’m not a groomer,” Phillip insisted.</p> <p>He noted that “there are accusations of all sorts of things”, but claimed that had never been an abuse of power, as “we’d become mates … but of course I understand that there will be a massive judgement, but bearing in mind, I have never exercised that anywhere else.”</p> <p>According to Phillip, the two remain friends. And although the ex-show runner had been 30 years younger than him at the time of their affair, he added that the relationship had only begun after the man was 20 years old, when “something just happened between us that changed everything.” </p> <p>“I assume somebody, somewhere, assumed something was going on, correctly” he shared, “and didn't say anything. </p> <p>“At the time I did not think about it possibly ruining my career. I really probably only thought about it when I saw the rumour mill, and saw it growing.</p> <p>“Then I saw the link with the drama school photo [from] all those years before, and thought, ‘this looks shocking’.”</p> <p>However, as Phillip said, he hadn’t lied in order to protect his own career, but instead because the other man in the affair hadn’t wanted “his name in public. He wanted his own life.” </p> <p>Phillip explained that “the lies grew bigger and bigger and bigger”, and that it was starting to have a deep effect on both of them. </p> <p>“It got to the stage where it was out of control,” he said, “and for whatever cost, it had to stop.</p> <p>“I have massive guilt, and regret. I’ve made a mistake, I’ve had an affair at work.”</p> <p> “I think my greatest apology must go to him,” Phillip revealed. “It has brought the greatest misery into his totally innocent life, his totally innocent family, his totally innocent friends.</p> <p>“It has brought the greatest grief to them.”</p> <p>He added that the pair hadn’t spoken since the story broke - and that he also no longer speaks to his former friend and co-host Holly Willoughby - but that when things began to spiral out of control, he’d “paid for his lawyers to independently work on his behalf. </p> <p>“I am deeply sorry and I apologise to him because I should have known better. I should have acted the way I have always acted. I should not have done it.</p> <p>“I’m sorry. And I will forever be sorry. I will die sorry. I am so deeply mortified.”</p> <p><em>Images: Getty</em></p>

News

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King Charles cuts ties with TV host over affair revelations

<p>King Charles has cut all ties with UK television host Phillip Schofield, after he lied about having an affair. </p> <p>Schofield has been dumped from his hosting gig at <em>This Morning</em>, which he has been the face of for 21 years, after he admitted he had an affair with a much younger man who worked at the ITV network.</p> <p>The 61-year-old resigned from the network after lying about the “consensual on-off relationship", admitting in a statement that the affair was "unwise" but stressed it was "not illegal".</p> <p>He added that he was "deeply sorry" for having lied to his wife and to ITV about his relationship with the man reportedly 30 years his junior and who he first met as a teenager.</p> <p>“Contrary to speculation, whilst I met the man when he was a teenager and was asked to help him to get into television, it was only after he started to work on the show that it became more than just a friendship,” he said in his recent statement.</p> <p>In light of the affair, Schofield has been dropped by The Prince's Trust, after being an ambassador for several years. </p> <p>A spokesperson from the King's charity told <em><a title="The Telegraph" href="https://www.telegraph.co.uk/news/2023/05/30/phillip-schofield-dropped-princes-trust-this-morning-affair/" target="_blank" rel="noopener">The Telegraph</a> UK</em> that it was mutually agreed it was "no longer appropriate to work together".</p> <p>"In light of Phillip's recent admissions, we have agreed with him that it is no longer appropriate to work together," a Prince's Trust spokesperson said.</p> <p>All references to Schofield have been removed from the charity's website and also his own page.</p> <p>It previously read, "Outside of work, Phillip is an ambassador for the charity The Prince's Trust, dedicating time to further the work of supporting vulnerable young people in the UK".</p> <p>The Prince's Trust was created in 1976 by then-Prince Charles to help young disadvantaged people in the UK, with the hugely successful charity helping more than one million young people by providing them with business grants, education and training.</p> <p>Following the bombshell revelation of Schofield's affair, ITV said it had investigated the allegations of his affair "several times" from early 2020, but said it didn't find any evidence.</p> <p>It's been a trying time for the ex-presenter with his brother Timothy recently being jailed for 12 years over child sex offences.</p> <p><em>Image credits: Getty Images</em></p>

News

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Unsung Heroes tells the real-life stories we may not usually hear

<p>In an effort to get the stories of our many unsung heroes heard, a retirement village called NewDirection Care in Bellmere, Queensland, has launched the first issue of a new magazine which will feature resident’s real-life stories.</p> <p>Called <em>Unsung Heroes</em>, the magazine tells the stories of the village’s residents and is written by award-winning journalist Michael Sheather.</p> <p>Natasha Chadwick, CEO and founder of NewDirection Care, explained how she and her co-workers had heard so many amazing stories from residents that they wanted a format where they could tell these stories to a wider audience.</p> <p>“These stories reach out to us and draw us in because it is in these stories that we see the echoes of who we want to be,” said Chadwick.</p> <p>“It’s a privilege – by allowing us to gently pull back the curtain on these lives that matter, lives that show us all what it means to find a purpose, we find hope and we find love in what is an increasingly uncertain and complex world,” she added.</p> <p><strong>Debut issue has 104-year-old WW2 veteran on the cover</strong></p> <p>The debut issue features a photo of 104-year-old WW2 veteran Bill Bruce on the cover and in his story inside the magazine, he reveals his secrets for a long and happy life.</p> <p>We also get to hear the inspiring story of Jeanie Bell, who became one of Australia’s most accomplished indigenous linguists and academics and helped to preserve the indigenous languages of Australia.</p> <p>Another story features war veteran Alex McCabe who shares his fascinating experience living through some of history’s greatest moments. Then we hear about Trudi and David Stretton sharing the story of how they renewed their wedding vows.</p> <p>Chadwick says the magazine is in line with the philosophy of the NewDirection Care community, adding: “Everything we do stems from our values of individuality, community, relationships, respect and empathy. I am proud of our staff and in constant awe of the residents who live at our MicroTown in Bellmere, Queensland, so it’s a privilege to celebrate the rich fabric of our community which is evident in the pages of this magazine.”</p> <p>The <em>Unsung Heroes</em> magazine is available to download via <span><a href="https://issuu.com/robynfoyster/docs/newdirectioncarejuly2021">issuu</a></span>. </p> <p><em>Image: Courtesy of Unsung Heroes</em></p> <p> </p>

Books

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Natasha Beth Darcy found guilty of murder

<p>NSW woman Natasha Beth Darcy has been found guilty of murdering her sheep farmer partner Mathew Dunbar.</p> <p>After sedating and gassing Dunbar, Darcy allegedly screamed at paramedics to perform CPR on him after declaring him dead.</p> <p>Darcy told authorities and first responders that he had killed himself, but after more than two days of deliberations, a NSW Supreme Court Jury found the 46-year-old woman guilty of murder.</p> <p>Dunbar was found dead on his bed in his property in the Northern Tablelands town of Walcha on August 2nd, 2017.</p> <p>The pair met on a dating site, but the Crown alleges that it didn't take long for Darcy to push Dunbar to change his will so that she would inherit his $3.5 million property.</p> <p>Prosecutor Brett Hatfield said that it didn't take long for Darcy to research ways to kill Dunbar, with numerous Google searches on topics including "how to commit murder", redback spiders and suicide.</p> <p>“He may have desperately wanted love and a family, but what did he get?” he said.</p> <p>“A cold and calculating person who was determined to kill him and inherit his wealth.”</p> <p>It was also revealed that Darcy's estranged husband, paramedic Colin Crossman, had a close call with death as she hit him on the head with a hammer in 2009 and days later, sedated him and burnt down their house as he slept.</p> <p>Referring to a $700,000 life insurance policy on his life, Hatfield said it showed Darcy had a “tendency to sedate and inflict serious harm on her domestic partners for financial gain”.</p> <p>However, Justice Julia Lonergan directed the jurors to put the idea of assisted suicide out of their minds as there was an absence of any evidence about such a scenario.</p> <p>Lonergan said that Hatfield "exploited" Dunbar's depression to kill him in a way that made it look like a suicide.</p> <p>Darcy was accused of sedating her partner using a Nutribullet to blend a cocktail of sedatives, before moving a gas tank in his room and gassing him in his bed.</p> <p>She told police of finding him unresponsive in his bed, saying “This is the hardest bit of all. I can’t get the image out of my head.”</p> <p>“It is killing me,” Darcy said.</p> <p>She will face a sentencing hearing on October 1.</p> <p><em>Photo credits: <a rel="noopener" href="https://7news.com.au/politics/law-and-order/verdict-in-for-nsw-woman-accused-of-gassing-partner-to-death-in-bed-in-walcha--c-3115261" target="_blank">7NEWS</a></em></p>

Legal

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5 minutes with author Natasha Lester

<p>In <em>5 minutes with author</em>, <em>Over60</em> asks book writers about their literary habits and preferences. Next in this series is Natasha Lester, a writer and public speaker based in Perth. Her 2008 debut novel <em>What Is Left Over, After </em>won the T.A.G. Hungerford Award for Fiction, and her books <em>The Paris Orphan </em>(also known as <em>The French Photographer</em>) made the New York Times Best Seller list. Her latest novel, <em>The Paris Secret</em>, is out now.</p> <p><em>Over60</em> talked with Lester about historical fiction, Margaret Atwood’s humour, and writing while social distancing.</p> <p><strong>Over60:</strong> <strong>How have you been doing with social distancing?</strong></p> <p>Natasha Lester: As a writer, I’m used to working at home and not seeing too many people during the day so not much has changed! Although the house is much less calm and tranquil at the moment; my children’s schools have closed down because of the current situation we’re all facing, and my children are studying online. This means I’m constantly being pulled out of the 1940s and into the present whenever the kids need a hand. I don’t mind though – I’d rather they stay well and healthy.</p> <p><strong>What is your best writing tip? Alternatively, what is the worst writing advice you</strong><strong>’</strong><strong>ve ever received?</strong></p> <p>The best writing tip I received was when I returned to university to study creative writing and wrote my first book as part of a master’s degree. I had no idea how to write a book and I was convinced that I needed to have some kind of plan or outline, but I had neither, just a very vague idea of a character. My supervisor told me to just write whatever was in my head that day about the story, and to do that every day. To trust that the story would work itself out if I trusted myself enough to sit down and write. So I did and it worked!</p> <p>The worst writing advice is to write what you know. I was not alive doing the 1940s, I’ve never worked as a war correspondent, and I can’t sew; yet I’ve managed to write about all of those things by doing the research and by emotionally connecting to my characters.</p> <p><strong>How did you start writing historical fiction?</strong></p> <p>A bit by accident! I wrote a contemporary novel, but it just wasn’t working and I didn’t know how to fix it. So I threw it in the bin, moped for a bit and then sat down to re-read all of my favourite novels. I realised that most of them were historical novels and I wondered why I hadn’t been writing what I loved all along. So I started that very day with [my novel] <em>A Kiss from Mr Fitzgerald.</em></p> <p><strong>What book(s) do you think is underrated?</strong></p> <p>Amor Towles is now very well-known for <em>A Gentleman in Moscow</em>, but I also adored his first book, <em>Rules of Civility</em>. It’s definitely worth reading.</p> <p><strong>What was the last book that made you laugh?</strong></p> <p>This might sound strange, but Margaret Atwood’s <em>The Testaments</em> made me laugh. Atwood is so very witty, and her clever humour runs wild through the book as a nice counterpoint to the grim situation the women in the story are facing. </p> <p><strong>When it comes to writing, do you plan ahead or go with the flow?</strong></p> <p>I would love to be able to plan but I can’t! I’m so planned and organised in every area of my life except writing. I try to outline the plot of a book, but I have no ideas at all. Then I sit down to just write and the ideas come. I’ve resigned myself to the fact that my creativity thrives in chaos!</p> <p><strong>How do you deal with writer</strong><strong>’</strong><strong>s block?</strong></p> <p>With three kids and a full-time job as a writer that I cram into school hours, writer’s block is a luxury I can’t afford. If I ever get stuck on a scene, I go for a walk. Fresh air and active meditation are the best creativity helpers.</p> <p><strong>Is there a clich</strong><strong>é </strong><strong>that you can</strong><strong>’</strong><strong>t help but love?</strong></p> <p><em>The Paris Secret</em> is the first time I’ve written a childhood friend romance. I loved exploring my characters’ friendship as kids, and how that changed as they became adults.</p>

Books

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Liam Neeson’s son pays touching tribute to his late mother Natasha Richardson

<p>Liam Neeson’s son Micheál has chosen a touchingly beautiful way to pay tribute to his late mother, Natasha Richardson, nine years after her death.</p> <p>According to <em><a rel="noopener" href="https://pagesix.com/2018/10/22/liam-neesons-son-changes-last-name-to-richardson-to-honor-late-mother-natasha/" target="_blank">Page Six</a></em>, Micheál has legally changed his surname from Neeson to Richardson to ensure his mother’s legacy lives on forever.</p> <p>Known for her extensive acting career, Natasha passed away in 2009, aged 45, after a skiing accident was to blame for a traumatic brain injury.</p> <p style="text-align: center;"><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7821555/liamneeson.jpg" alt="" data-udi="umb://media/5429367ecbc3465d975efd1a97ad9f9b" /></p> <p>The couple’s sons, Micheál and Daniel, were 13 and 12 when their mother died unexpectedly.</p> <p>Fellow actress and Natasha’s mother, Vanessa Redgrave, told the <em><a rel="noopener" href="https://www.dailymail.co.uk/auhome/index.html" target="_blank">Daily Mail</a></em> that Micheál’s intention was not to offend his father but to pay tribute to his mother.</p> <p>“That wasn’t because he wanted to avoid his father’s fame, which is enormous,” she said. “He wanted to hold his mother close to him – because she was a remarkable actress. Absolutely remarkable.”</p> <p style="text-align: center;"><img style="width: 500px; height: 337.16666666666663px;" src="https://oversixtydev.blob.core.windows.net/media/7821556/gettyimages-83689249.jpg" alt="" data-udi="umb://media/6bcea1a056d04051b986e8c5b3fa4836" /></p> <p style="text-align: center;"><em>Natasha Richardson with Micheál (left) and Daniel (right)</em></p> <p>An earlier interview dating back to 2015 with Micheál by the <em><a rel="noopener" href="https://www.thetimes.co.uk/article/rising-son-bcxqkr3j60c" target="_blank">Sunday Times</a></em> revealed that the now 23-year-old tried to hide his emotions as he “pushed it out". The built-up grief then led to unfortunate decisions that he now regrets.</p> <p>“Things just started going downhill. The people I was with, we were partying a lot. It was dark. I hit rock bottom,” he admitted. </p> <p>“Everybody said, ‘This kid has lost his mum, that’s where the problem comes from.’ And I was like, ‘No it isn’t, I just like to party.’ But looking back, I realise it was a delayed reaction.”</p>

Movies

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Friend of Brisbane mother who jumped from cruise ship speaks out

<p>A close friend of the <a href="http://www.oversixty.com.au/travel/cruising/2018/04/brisbane-woman-deliberately-fell-off-cruise-police-say/"><span style="text-decoration: underline;"><strong>Brisbane mother who allegedly threw herself off a P&amp;O cruise ship</strong></span></a> has spoken out about the tragedy, saying she would have never wanted to hurt her family.</p> <p>Natasha Schofield, 47, is believed to have thrown herself off the top deck of the P&amp;O Pacific Dawn while it was 150 nautical miles west of New Caledonia on Thursday afternoon. A search was called off on Friday morning.</p> <p>One of Schofield’s closest friends, Damon Smith, has spoken to the media about the tragic incident, saying, “hurting her family is the last thing she would have wanted”.</p> <p>“Tash would never intentionally hurt her husband or children, her family or friends - everything that has happened on that boat is the complete opposite to what she would ever want,” Mr Smith <a href="http://www.dailymail.co.uk/" target="_blank"><span style="text-decoration: underline;"><em><strong>told Daily Mail</strong></em></span></a>.</p> <p>“She must have arrived in a very dark and desperate place in her mind, very very quickly.”</p> <p>Mr Smith <a href="http://www.dailymail.co.uk/" target="_blank"><span style="text-decoration: underline;"><em><strong>told Daily Mail</strong></em></span></a> that Mrs Schofield’s husband had picked up a change in her behaviour in the 24 hours leading up to her alleged suicide.</p> <p>“[Her husband] said she didn't seem herself for just over a day but she assured him she was fine,” he said. </p> <p>“She has been there for me in various ways, starting from crashing my wedding party to caring for my children a thousand times. I trust her with my life. That generous girl I know only strives to help others and make life happier - she has made me a better person,” he said.</p> <p>Rescue crews were unable to find Mrs Schofield’s body and Queensland Police have issued a statement, confirming their belief that she took her own life.</p> <p>Queensland Police Inspector Rob Graham told reporters, “Her husband was standing right next to her when she went over. Her husband tried to grab on to her leg... but she fell.”</p> <p>The ship stopped just before dusk on Thursday, desperately searching for the woman overboard. But as a huge swell surrounded the boat about 8am on Friday, the search was reportedly called off on advice of marine experts.</p> <p><iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2F9News%2Fvideos%2F1898302313550930%2F&amp;show_text=0&amp;width=560" width="560" height="315" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe></p> <p>“It is with a very heavy heart that I need to let you know that we have been unable to locate our guest,” the ship's captain told his passengers.</p> <p>“'We are still in the area of the incident, and the weather conditions with the swell three to four metres high, as you can see outside... the strong wind made our search extremely challenging.</p> <p>“As a result we have now made the extremely difficult decision to continue our journey towards Brisbane.”</p> <p>Our thoughts are with Mrs Schofield’s family and friends.</p> <p><em><strong>Lifeline: 13 11 14</strong></em></p> <p><em><strong>Beyondblue: 1300 22 4636</strong></em></p>

Cruising

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Justine Schofield’s stroganoff-style lamb

<p>“This well-known stew is typically made with strips of beef, but it’s equally as quick and delicious using lamb. The lean pieces of meat cooked with earthy mushrooms and tangy sour cream is truly a match made in heaven. Serve with baked rice, steamed waxy potatoes or cooked pasta, such as pappardelle,” writes Justine Schofield in her latest cookbook <em>Simple Every Day.</em></p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>40 g dried porcini mushrooms, chopped</li> <li>400 g lamb backstraps, sliced across the grain into 1 cm thick strips</li> <li>2 teaspoons sweet paprika</li> <li>1/2 teaspoon chilli flakes</li> <li>2 thyme sprigs, leaves picked</li> <li>salt flakes and freshly ground black pepper</li> <li>3 tablespoons olive oil</li> <li>350 g mixed mushrooms (such as Swiss brown, button, oyster or shimeji), sliced</li> <li>1 onion, sliced</li> <li>2 garlic cloves, finely chopped</li> <li>100 ml dry sherry (or dry white wine, such as chardonnay or sauvignon blanc)</li> <li>100 g sour cream</li> <li>small handful of chives, roughly chopped, to serve</li> <li>small handful of flat-leaf parsley, roughly chopped, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Submerge the porcini mushrooms in 200 ml of warm water and set aside to rehydrate for 15 minutes. Drain the mushrooms well, reserving the soaking liquid.</li> <li>Place the lamb in a bowl and add the paprika, chilli flakes, thyme and salt and pepper. Use your hands to mix well, coating the lamb with the spices.</li> <li>Heat a large frying pan over high heat and add 1 tablespoon of the oil. Add half the porcini and half the mixed mushrooms, so the pan is not too crowded, and sauté for 2–3 minutes until they start to colour. Remove from the pan, add a little more oil and repeat the process with the remaining porcini and mixed mushrooms. Season with salt and pepper and set aside.</li> <li>Return the pan to medium heat, add the remaining oil and the onion and garlic and sweat off for 5 minutes until the onion is softened and translucent. Turn the heat to high, add the lamb and fry for 2–3 minutes, tossing a few times until browned. Deglaze the pan with the sherry and bring to the boil. Simmer until reduced by one-third, then return the mushrooms and any juices remaining on the plate to the pan, followed by the reserved porcini liquid. Reduce the heat to low and simmer for 3–4 minutes until the sauce reduces a little. Stir in the sour cream and cook for a couple of minutes until the sauce coats the back of a spoon. Spoon onto a large platter and serve with a sprinkle of herbs, accompanied by baked rice, steamed waxy potatoes or pasta.</li> </ol> <p><img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/7267375/simpleeveryday_book-cover_159x208.jpg" alt="Simple Every Day _Book Cover (7)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Chicken, chorizo and olive tray bake

<p>“This wonderful mid-week bake requires very little labour, yet is incredibly delicious. Sherry, a fortified wine, adds complexity and character. I use a Spanish variety but there are some great Australian options that you can find at most bottle shops. This dish is versatile and the ingredients are interchangeable. I sometimes swap the chickpeas for parboiled waxy potatoes or add different herbs, such as bay leaves and oregano, or chilli and tomatoes. A simple salad of herbs and peppery green leaves, such as rocket, works really nicely with this,” writes Justine Schofield in her latest cookbook <em>Simple Every Day.</em></p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>6 boneless chicken thighs, skin on, cut in half</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, thinly sliced</li> <li>2 chorizo sausages, thinly sliced on the diagonal</li> <li>2 tablespoons extra-virgin olive oil</li> <li>salt flakes and freshly ground black pepper</li> <li>1/4 teaspoon freshly grated nutmeg</li> <li>4 garlic cloves, unpeeled and bruised</li> <li>150 g green Sicilian olives</li> <li>1 x 400 g can chickpeas, drained and rinsed</li> <li>3 rosemary sprigs</li> <li>8 cm strip of orange zest</li> <li>80 ml dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)</li> <li>125 ml chicken stock</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 200°C.</li> <li>Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg.  Mix well with your hands.</li> <li>Heat a large non-stick frying pan over medium–high heat and add the chicken, skin-side down. Seal on each side for 2–3 minutes until the skin is golden and crisp. Remove and place, skin-side up, in a 2 litre ovenproof baking dish. To the same pan, add the onion, capsicum and chorizo and seal for 3–4 minutes until golden. Now add to the baking dish along with the garlic, olives, chickpeas, rosemary and orange zest and arrange in an even layer.</li> <li>Drain away any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the meat and vegetables, then bake for 35–40 minutes until golden and the pan juices have reduced. Rest for 5 minutes before serving.</li> </ol> <p><img width="146" height="191" src="https://oversixtydev.blob.core.windows.net/media/7266954/simpleeveryday_book-cover_146x191.jpg" alt="Simple Every Day _Book Cover (6)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

Food & Wine

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Justine Schofield’s ultimate potato gratin

<p>“This is my favourite way to prepare potatoes. Whether it’s for a casual dinner or a dinner to impress, everyone I serve this to falls in love with its buttery, nutty creaminess. I must confess, however, that I have three pet hates when it comes to potato bakes. One, when the potatoes are drowned in too much cream; two, the use of raw onion; and three, when the potatoes are not cooked for long enough.  I am zealous about this recipe and passionate about keeping it simple to achieve the ultimate result,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1.2 kg desiree potatoes (about 6), peeled</li> <li>200 ml thickened cream</li> <li>60 g butter, finely diced</li> <li>salt flakes and freshly ground black pepper</li> <li>1/2 teaspoon freshly grated nutmeg</li> <li>4 thyme sprigs, leaves picked</li> <li>40 g (1/3 cup) freshly grated Gruyère, cheddar or parmesan cheese</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 180°C. Grease a 2 litre baking dish with butter. (I like to use a 34 cm x 24 cm oval dish, but you can use a rectangular or circular dish if you like.)</li> <li>Cut the potatoes into 1 mm thick slices, or as thinly as you can. Alternatively, slice on a mandoline. Arrange two layers of potatoes in the base of the prepared dish, allowing the slices to overlap slightly. Press down on them to compress. Drizzle over 2 tablespoons of cream and dot with little knobs of butter. Season with salt and pepper, a tiny pinch of nutmeg and a few thyme leaves. Repeat this process until all the potato, cream, nutmeg and thyme leaves are used.</li> <li>Sprinkle the cheese over the final layer of potato and cover with foil, ensuring it does not touch the cheese (it will stick). Bake for 40 minutes, remove the foil and bake for a further 20 minutes until the cheese is golden brown and the potato is meltingly tender.</li> </ol> <p><strong>Tip:</strong> You can prepare this gratin ahead of time and finish the last stage 20 minutes before serving. After baking for 40 minutes, cover and refrigerate until needed (you can do this in the morning or even the day before). Just make sure to bring the pre-cooked gratin to room temperature before popping it back in the oven for 20 minutes to reheat and form a lovely golden crust on top.</p> <p><img width="144" height="189" src="https://oversixtydev.blob.core.windows.net/media/7266702/simpleeveryday_book-cover_144x189.jpg" alt="Simple Every Day _Book Cover (5)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Carrot cake slice with cream cheese topping

<p>“Treat yourself with a scrumptious slice that is exciting, bold and textural.  I’m sure many of you have tried carrot cake before; although this recipe is similar, I have transformed it by cutting the cooking time and presenting it in bite-sized portions. It’s fantastic for afternoon teas, lunch boxes and after-school snacks,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Makes</span></strong>: 20</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>75 g wholemeal self-raising flour</li> <li>95 g brown sugar</li> <li>100 g rolled oats</li> <li>60 g (1 cup) shredded coconut</li> <li>2 teaspoons ground cinnamon</li> <li>1/2 teaspoon freshly grated nutmeg</li> <li>1/2 teaspoon ground cardamom</li> <li>3 tablespoons poppy seeds</li> <li>70 g hazelnuts, chopped</li> <li>2 carrots, coarsely grated</li> <li>3 eggs</li> <li>125 ml olive oil</li> </ul> <p><em>For the cream cheese topping</em></p> <ul> <li>150 g cream cheese, at room temperature</li> <li>60 g butter, at room temperature</li> <li>pinch of salt flakes</li> <li>125 g icing sugar, sifted</li> <li>60 g (1 cup) shredded coconut</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 190°C. Grease a 20 cm x 30 cm baking tin with oil and line the base and sides with baking paper, cutting into the corners to fit.</li> <li>Place the flour, sugar, oats, coconut, spices, poppy seeds, hazelnuts, carrot, eggs and olive oil in a large bowl. Stir until just combined, then spoon into the prepared tin, spreading evenly. Bake for 25 minutes until the slice springs back slightly when pressed in the middle. Allow the slice to cool completely in the tin, then prepare the topping.</li> <li>To make the topping, place the cream cheese, butter and salt in a bowl and mix well with a spatula. (Alternatively, combine the cream cheese, butter and salt in the bowl of an electric mixer and mix on medium speed using the paddle attachment.) Add the icing sugar and half of the coconut and mix to incorporate.</li> <li>Dollop the topping onto the slice, then gently spread out evenly using a palette knife. Sprinkle on the remaining coconut, loosely cover with plastic wrap and place the slice in the fridge to set for 2–3 hours before slicing.</li> </ol> <p><strong>Tip:</strong> To get really clean cuts, place the slice in the freezer, rather than in the fridge, then slice with a large chef’s knife.</p> <p><img width="143" height="187" src="https://oversixtydev.blob.core.windows.net/media/7266451/simpleeveryday_book-cover_143x187.jpg" alt="Simple Every Day _Book Cover (3)" style="float: right;"/></p> <p><em>Recipe courtesy of</em> Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

Food & Wine

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Blueberry and cinnamon sponge cake

<p>“My Aunty Iris makes the best sponge cake I have ever eaten, and even though she has given me the recipe many times I still can’t make it as well as she does. She has a special touch! So here I’ve gone back to the drawing board and put my own twist on the classic sponge. This recipe is outstanding, with the perfect crumb – not too dry, not too moist – and all brought together with the delicious cinnamon cream and blueberry jam,” writes Justine Schofield in her latest cookbook<em> Simple Every Day.</em></p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>4 eggs, at room temperature, separated</li> <li>zest of 1 lime</li> <li>¼ teaspoon cream of tartar</li> <li>145 g caster sugar</li> <li>125 g self-raising flour</li> <li>2 tablespoons vanilla custard powder</li> <li>pinch of ground cinnamon, plus extra to serve</li> <li>1 vanilla pod, split and seeds scraped</li> <li>3 tablespoons icing sugar, sifted</li> <li>250 ml thickened cream</li> <li>80 g sour cream</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat the oven to 160°C. Grease two 20 cm round cake tins and line the bases with baking paper.</p> <p>2. Combine the egg yolks and lime zest in a small bowl.</p> <p>3. Place the egg whites and cream of tartar in the bowl of an electric mixer and, using the whisk attachment, begin mixing on medium speed, gradually increasing the speed to high. Once the egg white is frothy, slowly rain in the caster sugar. Reduce the speed to medium and whisk for 5 minutes until the egg whites are thick and glossy. (Consistently whisking like this stabilises the foam.) Add the egg yolks and zest and mix for 30 seconds to combine. Sift in the flour and custard powder and lightly fold in with a spatula until  just combined.</p> <p>4. Divide the mixture between the prepared tins, smooth the surface, then tap lightly on the bench to eliminate any air pockets. Bake for 20–25 minutes until firm to touch and the top springs back gently when lightly pressed. Cool in the tins for 5 minutes, then gently loosen the cakes’ sides with the tip of small sharp knife and turn out onto a wire rack to cool completely.</p> <p>5. Meanwhile make the jam. Combine all the ingredients in a saucepan. Stir and leave to macerate for 5 minutes. Place over medium–high heat and cook, stirring, until the blueberry skins burst and the juices are released. Reduce the heat to low and cook for 20 minutes, skimming off any impurities that rise to the surface. Transfer the jam to a bowl and allow to cool.</p> <p>6. Combine the cinnamon, vanilla seeds, 1 tablespoon of the icing sugar and the cream in a bowl and whip to soft peaks. Add the sour cream and fold to combine.</p> <p>7. Spread the jam and then the cream over one of the sponge cakes. Place the other cake on top to sandwich the two layers together, then dust with the remaining icing sugar and an extra dash of cinnamon.</p> <p>Tip: If you want to make the jam ahead of time, spoon the hot jam into a sterilised 250 ml jar. Seal with a lid and turn the jar over for 2 minutes, then turn the right way up again. Set aside to cool. Homemade jam will keep for up to year if unopened. Once opened, place in the fridge and keep for up to 6 months.</p> <p><img width="140" height="183" src="https://oversixtydev.blob.core.windows.net/media/7265927/simpleeveryday_book-cover_140x183.jpg" alt="Simple Every Day _Book Cover (2)" style="float: right;"/></p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Chicken braised in white wine and herbs

<p>“My mum came on my show Everyday Gourmet to make this quintessential French dish. It was so popular that I had to share it again. It’s brilliant because it’s so simple to make and can either be a fast mid-week dinner for the family (that’s how Mum serves it) or served to impress guests dining at your home,” writes Justine Schofield in her latest cookbook Simple Every Day.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>6 tarragon sprigs, plus extra handful of finely chopped leaves to serve</li> <li>2 flat-leaf parsley sprigs, plus extra handful of finely chopped leaves to serve</li> <li>30 g butter</li> <li>1 tablespoon olive oil</li> <li>1 x 1.5 kg chicken, cut into 8 pieces</li> <li>1½ tablespoons cognac (or brandy)</li> <li>2 French shallots, finely chopped</li> <li>150 ml white wine, such as riesling</li> <li>salt flakes and freshly ground black pepper</li> <li>2 egg yolks</li> <li>100 g crème fraiche</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <ol> <li>Preheat the oven to 180°C.</li> <li>Remove the tarragon and parsley leaves from the stalks and finely chop the leaves. Reserve the stalks.</li> <li>Heat the butter and oil in a heavy-based ovenproof sauté pan until foaming. Add the chicken pieces and sauté for 2 minutes on each side until they are golden brown all over. Add the cognac and flambé by igniting with a match and then waiting for the flames to subside. Remove the chicken from the pan and place on a plate.</li> <li>Add the shallot and reserved herb stalks to the pan and stir for 1–2 minutes until the shallot is golden. Pour in the wine and bring to the boil. Return the chicken pieces to the pan and add a good pinch of salt and pepper. Cover with the lid and bake for 35 minutes until the meat falls easily from the bone.</li> <li>Remove the chicken pieces from the pan and place in a warm serving dish. Cover with foil and keep warm. Place the pan over medium heat, bring the pan juices to the boil and cook until reduced by one-quarter. Remove the herb stalks.</li> <li>Mix the egg yolks and crème fraiche until smooth.</li> <li>Remove the pan from the heat and whisk in the egg yolk mixture and chopped herbs until the sauce is smooth and coats the back of a spoon. Pour the sauce over the chicken and serve with the remaining chopped tarragon and parsley.</li> </ol> <p><em><img width="139" height="182" src="https://oversixtydev.blob.core.windows.net/media/7265047/image__139x182.jpg" alt="Image_ (36)" style="float: right;"/>Recipe courtesy of</em> Simple Every Day <em>by Justine Schofield (Plum, $39.99). </em></p>

Food & Wine

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Chicken and pesto spaghetti

<p>“Pesto is always a pleasure to make – so simple yet so delightful. I love this Ligurian sauce, as it really highlights the individual ingredients. You need to source pungent and vibrant basil, a block of nutty yet sharp parmesan (I like to use Parmigiano Reggiano), the freshest possible pine nuts and good-quality extra-virgin olive oil. Pesto tossed through freshly cooked pasta is a great vegetarian dish.  To bulk it out a little, I’ve added chicken mince,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>120 ml extra-virgin olive oil</li> <li>400 g chicken mince</li> <li>salt flakes and freshly ground black pepper</li> <li>1 garlic clove, peeled</li> <li>25 g pine nuts</li> <li>2 large handfuls of basil leaves (about 160 g)</li> <li>40 g (½ cup) freshly grated parmesan, plus extra to serve</li> <li>400 g spaghetti</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Place a large frying pan over high heat and add 1 tablespoon of the oil. Add the mince and, using the back of a fork, crush to break up any lumps. Fry for 1 minute, then toss and cook for a further 3–4 minutes until the chicken turns white and is cooked through. Season with salt and pepper and set aside.</p> <p>2. Using a mortar and pestle, combine the garlic and a pinch of salt and pound to a thick paste. Add the pine nuts and pound until a crumb forms. Add a handful of basil leaves, drizzle in a little of the remaining oil and pound to bruise the leaves and release their flavour. Add another handful of basil and a bit more oil and pound until the leaves are crushed and a vibrant, fragrant thick green paste forms. Add the rest of the oil and the cheese and mix to combine. Check the seasoning. Set aside.</p> <p>3. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8 minutes until al dente. Drain and return to the pan. Stir in the cooked chicken mince, then add the pesto and toss until well combined. Serve immediately with a little extra parmesan, if you like.</p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

Food & Wine

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Herby potato salad with bacon and shallots

<p>“There are many, many ways to make potato salad, but I always find myself coming back to this version. The trick is to be plentiful with the herbs and bacon and to add a lot of dressing, as the warm potatoes quickly absorb the liquid. I like to include sour cream to give a tanginess to the dressing, as well as a good tablespoon of dijon mustard and a bit of vinegar for piquancy,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1.2 kg bintje potatoes (or another waxy potato, such as Dutch cream, desiree or kipfler), unpeeled</li> <li>250 g bacon, finely chopped</li> <li>180 g homemade mayonnaise (or a good-quality whole-egg mayonnaise)</li> <li>100 g sour cream</li> <li>1 tablespoon dijon mustard</li> <li>1 teaspoon red wine vinegar</li> <li>zest of 1 lemon juice of ½ lemon</li> <li>pinch of cayenne pepper</li> <li>salt flakes and freshly ground black pepper</li> <li>2 French shallots, finely chopped</li> <li>12 cornichons, sliced into rounds</li> <li>large handful of flat-leaf parsley leaves, finely chopped</li> <li>small handful of chives, finely snipped</li> <li>3 dill fronds, finely chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Place the potatoes in a large saucepan of cold salted water.  Bring to the boil, then turn down to medium heat and simmer for about 20–30 minutes until the potatoes are tender when pierced with a small knife. (The cooking time will vary depending on what potatoes you use and how large they are.) Drain and set aside until the potatoes are cool enough to handle. Peel off and discard the skins, then cut the potatoes into even cubes.</p> <p>2. Meanwhile, place the bacon in a large frying pan over low heat and cook, tossing occasionally and slowly bringing the heat up to medium (this ensures the fat renders and the bacon becomes very crispy), for 5 minutes until sizzling, golden and crunchy. Drain on paper towel.</p> <p>3. Combine the mayonnaise, sour cream, mustard, vinegar, lemon zest and juice, cayenne pepper and a pinch of salt and pepper in a large bowl. Mix in the shallot, cornichon and herbs, reserving a small handful of mixed herbs to serve.</p> <p>4. Add the still-warm potato to the dressing, along with half the bacon. Toss very well so all the potato is coated, then scatter on the reserved herbs and bacon. Best served at room temperature.</p> <p><img width="159" height="208" src="https://oversixtydev.blob.core.windows.net/media/46013/image__159x208.jpg" alt="Image_ (25)" style="float: right;"/></p> <p><em>Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99). </em></p>

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